red -flannel hash
(1 rating)
No meat for your Hash! No problem!
►
(1 rating)
yield
4 serving(s)
prep time
30 Min
cook time
25 Min
method
Stove Top
Ingredients For red -flannel hash
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1 lbrusset potatoes, cut into 1/4 inch dice
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4 Tbspolive oil. sometimes i use truffle oil.
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8 ozfresh steamed beets or you can use canned..cut into 1/4 inch dice
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1 mdsweet onion, finely chopped
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2 clovegarlic, minced
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1/2 cmilk
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2 tspfresh thyme
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1 Tbspchopped fresh parsley
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1/3 cparmesan cheese
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4 lgeggs
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salt & pepper to taste
How To Make red -flannel hash
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1Toss potatoes with 1 Tbsp. of oil & some salt & pepper. Place in a bowl. Put beets in a separate bowl.
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2Warm 1 Tbsp. of oil in a large nonstick skillet over medium heat. Add onion and sprinkle with salt; sauté 3 minutes. Add garlic; sauté for 1 minute. Stir into bowl with beets.
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3Add 1 Tbsp. of oil to skillet. Saute potatoes until golden, 10 minutes. Stir in milk, scrape bits off bottom of skillet; boil until most of the milk has evaporated, 1 minute.
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4Add beet mixture, thyme & 1/2 of parsley to skillet; sauté 5 minutes. Remove from heat, sprinkle with cheese. Season with salt & pepper; toss well.
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5In a separate non stick skillet, fry eggs to desired doneness. I prefer mine...dippy. Divide hash among 4 bowls or plates (your choice), sprinkle with remaining parsley, top each with an egg and serve
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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